Eggplant Caponata

Name: Eggplant Caponata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1/2 Eggplant; 1/4 cup Tomatoes (canned, peeled); 1/4 Yellow onion; 1/2 clove Garlic; 1/8 cup Green olives; 1/2 tbsp Capers; 1 tsp Red wine vinegar; 1/2 tbsp Pine nuts; 1 tbsp Basil (fresh)

Eggplant, capers & olives...Perfection!

Coline

7 minutesPrep time

25 minutesCook time

220 cal.Per serving

Ingredients

1/2

Eggplant

1/4 cup

Tomatoes (canned, peeled)

1/4

Yellow onion

1/2 clove

Garlic

1/8 cup

Green olives

1/2 tbsp

Capers

1 tsp

Red wine vinegar

optional

1/2 tbsp

Pine nuts

optional

1 tbsp

Basil (fresh)

Utensils

Stovetop, Frying pan

recipe

Step 1

Peel & mince the garlic & onion.

Step 2

Wash the eggplant. Cut it into cubes. Heat a drizzle of olive oil in a pan over medium heat. Add the eggplant, garlic & onion. Cook, stirring for 15 min.

Step 3

Add the tomatoes, olives, capers, vinegar & pine nuts to the pan. Season with salt & pepper. Cook for another 5-10 min.

Step 4

Remove from heat. Garnish with fresh basil & a drizzle of olive oil.

Step 5

Serve with pasta, crusty bread or crudités. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy	220 cal.
Fat	13 g
Carbohydrates	19 g
Protein	5 g
Fiber	9 g

On average, one serving of the recipe "Eggplant Caponata" contains 220 Energy, 13 g of Fat, 19 g of Carbohydrates, 5 g of Protein, 9 g of Fiber.

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Very easy